Description
This Homemade Fresh Cherry Crumble is the ultimate Summer dessert and it's so easy to make! It starts with fresh cherries and is topped with a crisp, buttery topping. Prep it in just 20 minutes, then let the oven do the work!
Ingredients
Scale
Cherry Filling:
- 2 lbs fresh cherries (about 6-7 cups)
- 1 teaspoon lemon zest
- 1/4 cup granulated sugar
- 2 and 1/2 tablespoons cornstarch
- Juice from 1/2 a large lemon
Crumble Topping:
- 3/4 cup all purpose flour
- 1/3 cup granulated sugar
- 1/4 cup old fashioned oats
- 1/3 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 6 tablespoons chilled salted butter *do not remove from fridge until right before making crumble
Instructions
- Preheat the oven to 375 degrees. Prepare a 8x11 or 8x8 casserole dish. To Make the Cherry filling: Remove stems and pits from each cherry, then slice in half and add to casserole dish.
- Add 1/4 cup white, granulated sugar into a bowl and toss in the lemon zest. Use your fingers to rub the zest into the sugars and release the lemon flavors into the sugar.
- Over the top of the cherries, pour in the lemon juice, zest, sugar and cornstarch. Stir well to coat each cherry. Set aside.
- To Make the Crumble Topping: In a large bowl, combine flour, remaining 1/3 cup granulated sugar, old fashioned oats, brown sugar, ground cinnamon, and salt. Stir well. Remove the butter from the fridge and slice it into small squares. Add it to the flour mixture and begin to pinch it into the mix to form the crumble topping, which should resemble wet sand. Pour the crumble topping over the cherries and cover completely.
- Bake for 35-40 minutes until the filling is thick and the crumble topping is golden brown. Remove from the oven and allow it to rest for 20-30 minutes to thicken and cool.
- Scoop out a serving and top with vanilla ice cream. Enjoy!
Notes
- Be careful when pitting the cherries and make sure they all get removed. This is why I like cutting the cherries in half after, to make sure they all came out. I have a cherry pitter that makes removal a lot easier.
- Don't take the butter out of the fridge until right before using it for the crumble. It's important it stays chilled or the texture will get more greasy and less crisp.
- Prep Time: 20 minutes
- Cooling Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American